I made some pizza dough with the sour dough starter that I have been nurturing! I built a pizza with some basil pesto that I froze last summer with fresh mozzarella and feta, chicken and heirloom tomato. It was looking really good, the Egg was over 700º and in 4 minutes it was ready. As I slid the peel under the pie it slid away from me......
That was last night. Today...........

9143

WildBoar

08-14-2012, 10:19 PM

Well, at least it looks nice and carmalized!

Pensacola Tiger

08-14-2012, 10:25 PM

Oh, the horror!

apicius9

08-14-2012, 10:27 PM

Looks crispy.

Stefan

knyfeknerd

08-14-2012, 10:31 PM

hahahaaaaaaaahaaa!!!!!

Kyle

08-14-2012, 10:32 PM

Been there, done that! :/

knyfeknerd

08-14-2012, 10:33 PM

this is not a double post -hahaha haaaaaaha hahaaaaa

SpikeC

08-14-2012, 10:41 PM

Kind of a cracker crust...................

SpikeC

08-14-2012, 11:12 PM

So tonight I stuffed a chicken with a sliced lemon and a bunch of fresh rosemary and rested it on a rack over some 2 buck chuck, then roasted it in the Egg using the pizza for smoke. Wazoo!

Zwiefel

08-14-2012, 11:22 PM

using the pizza for smoke

HA! Love it.

SpikeC

08-14-2012, 11:26 PM

Me too! The chicken was great!

Deckhand

08-15-2012, 01:49 AM

Always a trend setter for new techniques.

Keith Neal

08-15-2012, 05:33 AM

Is that pizza what they mean when they say "deep, dark golden brown"?

apicius9

08-15-2012, 06:18 AM

Its clearly 'GBD' - gruesome black disaster :D

Stefan

lowercasebill

08-15-2012, 09:28 AM

you're in good company
http://www.bubbatim.com/Bubba_s_Burnt_Offerings.php

Deckhand

08-15-2012, 12:41 PM

I know some of those guys from the egg forums that is classic. That is a good site with the used egg, egg book price list updated annually. Don't know how I missed that before.

AFKitchenknivesguy

08-18-2012, 12:10 AM

Damn dude, damn.

Duckfat

08-22-2012, 12:04 AM

Two options that can make cooking pie on a BGE or any grill a bit more pleasant is either a pizza screen or deep dish pans. If you use screens (you can get them cheap on flea-bay) youst be sure NOT to press on the dough when saucing or putting your toppings on. You don't want to push the dough into the screen. ;) With deep dish pans I put the dough in a sprayed pan and then sauce it allowing the crust to rise an hour or so before I toop the pies and cook. You can do Detroit style this way as well with square pans. Now I just have to figure out how to cook on the BGE and drive the Dream Cruise at the same time!